Vietnamese Salad Rolls

Delicious Southeast Asian Salad Rolls Recipe

Region / culture: USA, Vietnam | Servings: 8

Introduction

Vietnamese Salad Rolls are a popular and healthy dish that is perfect for a light and refreshing meal. These rolls are filled with fresh vegetables, noodles, and a delicious peanut hoisin sauce, making them a flavorful and satisfying option for lunch or dinner.

History

Vietnamese Salad Rolls, also known as summer rolls or fresh spring rolls, originated in Vietnam and have become a popular dish around the world. These rolls are typically made with rice paper wrappers filled with a variety of fresh ingredients such as vegetables, herbs, and sometimes shrimp or tofu. They are often served as an appetizer or light meal.

Ingredients

2 oz (57 g) of vermicelli noodles
8 large round rice paper wrappers
1 cup of mung bean sprouts
0.5 cup of cucumber, cut into thin strips
1 medium carrot, shredded
8 strips of head lettuce, 2-3 inches long

Sauce

0.25 cup of hoisin sauce
3 tbsp of peanut butter
3 tbsp of water

How to prepare

Prepare the vermicelli according to the instructions on the package and set it aside.
Soften one rice paper wrapper by immersing it in warm water until it becomes soft (approximately 10-20 seconds). Carefully remove the wrapper from the water and place it flat on a large plate or cutting board.
Be cautious not to let the paper fold on itself while removing it from the water.
Take one piece of lettuce and place it in the middle of the wrapper. Add 0.13 units each of vermicelli, cucumber, carrots, and sprouts.
Roll the rice paper like a taco, tucking in the sides. It should easily stick to itself. Repeat this process for the remaining 7 wrappers. This recipe makes 8 rolls.
For the sauce, mix the ingredients until smooth. The sauce can be divided into small bowls for each guest to dip their rolls into.

Variations

Add cooked shrimp or tofu for extra protein.
Use different vegetables such as bell peppers, avocado, or mango.
Try different dipping sauces like a sweet chili sauce or a soy ginger sauce.

Cooking Tips & Tricks

Be sure to soak the rice paper wrappers in warm water for just the right amount of time to make them pliable but not too soft.

- Use fresh and crisp vegetables for the best texture and flavor in your salad rolls.

- Customize your rolls with your favorite ingredients such as avocado, mango, or cooked shrimp.

- Serve the rolls with a flavorful dipping sauce like peanut hoisin or a spicy chili sauce.

Serving Suggestions

Serve Vietnamese Salad Rolls as an appetizer, light lunch, or dinner. They pair well with a side of soup or a fresh salad.

Cooking Techniques

The key cooking technique for Vietnamese Salad Rolls is assembling and rolling the ingredients in the rice paper wrappers. Be sure to roll them tightly to prevent them from falling apart.

Ingredient Substitutions

Use rice noodles instead of vermicelli.

- Substitute the hoisin sauce with a sweet chili sauce or soy sauce.

Make Ahead Tips

You can prepare the ingredients for the salad rolls ahead of time and assemble them just before serving. Store the rolls in an airtight container in the refrigerator for up to 24 hours.

Presentation Ideas

Arrange the Vietnamese Salad Rolls on a platter with a bowl of dipping sauce in the center for a beautiful presentation. Garnish with fresh herbs or sesame seeds for an extra touch.

Pairing Recommendations

Serve Vietnamese Salad Rolls with a side of Vietnamese Pho or a fresh papaya salad for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover Vietnamese Salad Rolls in an airtight container in the refrigerator for up to 2 days. To reheat, gently steam the rolls for a few minutes or enjoy them cold.

Nutrition Information

Calories per serving

Each Vietnamese Salad Roll contains approximately 120 calories.

Carbohydrates

Each Vietnamese Salad Roll contains approximately 15 grams of carbohydrates.

Fats

Each Vietnamese Salad Roll contains approximately 3 grams of fats.

Proteins

Each Vietnamese Salad Roll contains approximately 4 grams of proteins.

Vitamins and minerals

Vietnamese Salad Rolls are rich in vitamins and minerals, especially vitamin C from the vegetables and herbs used in the filling.

Alergens

This recipe contains peanuts and may not be suitable for those with nut allergies.

Summary

Vietnamese Salad Rolls are a low-calorie, nutritious dish that is high in vitamins and minerals. They are a great option for a light and healthy meal.

Summary

Vietnamese Salad Rolls are a delicious and healthy dish that is easy to make and perfect for a light meal or appetizer. With fresh vegetables, noodles, and a flavorful dipping sauce, these rolls are sure to be a hit at your next gathering. Enjoy!

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was during my travels through Vietnam, a country known for its vibrant and flavorful cuisine. I had always been curious about Vietnamese food, so I decided to take a cooking class in Hoi An, a charming little town with a rich culinary heritage.

The class was taught by a local woman named Mrs. Pham, who was a master of Vietnamese cuisine. She taught us how to make all sorts of dishes, from pho to banh mi. But the recipe that stood out to me the most was her Vietnamese Salad Rolls.

Mrs. Pham explained that Vietnamese Salad Rolls are a popular dish in Vietnam, especially during the hot summer months. They are fresh and light, full of crunchy vegetables and fragrant herbs, wrapped in delicate rice paper. They are typically served with a tangy dipping sauce made with fish sauce, lime juice, and sugar.

I remember watching Mrs. Pham as she deftly rolled the salad rolls, filling them with shrimp, vermicelli noodles, lettuce, mint, and cilantro. She made it look so easy, but when it came time for us to try it ourselves, we all struggled with the delicate rice paper, which kept tearing and sticking to our fingers.

But Mrs. Pham was patient and encouraging, guiding us through the process with a smile. She showed us how to soak the rice paper in warm water until it was pliable, then how to arrange the fillings in the center, fold in the sides, and roll it up tightly. It took some practice, but eventually, we all got the hang of it.

The best part was tasting the final product. The salad rolls were fresh and crisp, with the flavors of the herbs and vegetables coming together perfectly. The dipping sauce added a tangy kick that balanced out the sweetness of the shrimp and noodles. It was a truly delicious and satisfying dish.

After the class was over, I asked Mrs. Pham if she would be willing to share her recipe with me. She smiled and nodded, pulling out a small notebook from her apron pocket. She wrote down the ingredients and instructions in careful, flowing script, explaining each step in detail.

I thanked her profusely and promised to make the salad rolls for my family back home. As I packed up my things and said goodbye, I couldn't wait to try out the recipe for myself.

When I returned home, I gathered all the ingredients I needed for the Vietnamese Salad Rolls. I followed Mrs. Pham's instructions carefully, soaking the rice paper, arranging the fillings, and rolling them up just like she had shown me.

As I took my first bite of the salad roll, I was transported back to that sunny kitchen in Hoi An, surrounded by the sights and smells of Vietnam. The flavors were just as I remembered them - fresh, vibrant, and full of life.

I shared the salad rolls with my family, who were amazed at how delicious and authentic they tasted. They couldn't believe that I had learned to make such a complex and exotic dish. I felt proud of myself for mastering the recipe and thankful to Mrs. Pham for sharing her knowledge with me.

From that day on, Vietnamese Salad Rolls became a staple in my cooking repertoire. I made them for special occasions and family gatherings, always receiving rave reviews from my loved ones. The recipe became a cherished part of my culinary journey, a reminder of the time I spent in Vietnam and the wonderful people I met along the way.

To this day, whenever I make Vietnamese Salad Rolls, I think of Mrs. Pham and the kindness she showed me in sharing her recipe. I am grateful for the experience and the opportunity to learn from a true master of Vietnamese cuisine. And I hope that by passing on this recipe to future generations, I can keep the spirit of Vietnamese cooking alive and thriving.